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Raspberry and White Chocolate Shortcake

Raspberry and White Chocolate Shortcake

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15 mins + 40 mins
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Serves 8


  • 200g butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 cups flour, sifted
  • 2 tsp baking powder
  • 1/2 cup white chocolate, chopped
  • 2 cups raspberries
  • Vanilla ice cream, to serve (optional)


1. Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.

2. Cream the butter and sugar with an electric beater until light and fluffy.

3. Add in the egg and vanilla and beat well.

4. Fold in the flour and baking powder until well combined.

5. Press two-thirds of the shortcake mixture into the base of the baking pan.

6. Add the raspberries and chocolate over the base.

7. Sprinkle the remaining shortcake mixture on top and press down gently.

8. Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.

9. Serve with ice cream on the side (optional).


Qty Price
Hansells Essence Vanilla Flavoured $1.99 ea
$1.99 ea
Edmonds Baking Powder $3.99 ea
$3.99 ea
Countdown Butter Salted $5.40 ea
$5.40 ea
Chelsea Caster Sugar $2.60 ea club price $3.50 non club member
$2.60 ea club price $3.50 non club member
Countdown Eggs Half Dozen Free Range Size 7
arrow icon exclamation icon Out of stock Out of stock
Countdown Plain Flour $2.00 ea
$2.00 ea
Countdown Chocolate Drops White $2.50 ea
$2.50 ea
Countdown Frozen Raspberries $6.00 ea
$6.00 ea
Countdown Ice Cream Vanilla $4.80 ea
$4.80 ea